Ah-h-h-h water! So refreshing, but not very filling!

I had cinnamon toast this AM!

Yesterday morning I went hog-wild and had sausage, grits, fried eggs and toast OH MY:p I do not do that very often though, so it made it much more special and wonderful!

You're not wrong there Cook Chatty Cathy, it is nice when a full breakfast is a treat. Yum.

By the way what is grits? And how you make them? Cheers.

Grits

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This article is about the corn-based Southern U.S. food. For other uses, see Grit.
For the hip-hop artist, see GRITS.
Grits
Grits topped with butter.OriginPlace of originUnited StatesDish detailsServing temperatureHotMain ingredient(s)CornVariationsHominy grits
Yellow speckled gritsOther informationSoul foodGrits is a Native American corn-based food common in the Southern United States, consisting of coarsely ground corn.
Grits is similar to other thick maize-based porridges from around the world such as polenta. It also has a resemblance to farina, a thinner porridge. The word leads back to the traditional Northern European grit gruels. Grits can be served hot or cold and as a base for a multitude of dishes from breakfast to dessert, depending on the additives. Additives can range from salt and butter, meats (especially shrimp on the east or gulf coast), cheese, rarely (but in nouvelle Southern cuisine) vegetables, and sugar. It is also common for people from above the "Mason Dixon" line to have sugar with their grits.
Hominy grits is grits made from nixtamalized corn, or hominy. It is sometimes called sofkee or sofkey from the Creek


I make my Grits by adding them to boiling salted water with butter and pepper. It's simmered like rice for about 20 minutes. I like mine to stick together so It sits off the heat for awhile too.

Breakfast today is samon patties, grits with cheese and scramble eggs.